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Hefeweizen 12/11/07
Posted: Tue Nov 13, 2007 10:27 am
by oblivious
Brew this up last night
Hefeweizen
Ingredients:
Wheat malt 2.7 KG
Pale malt 1.6KG
Munich malt 1KG
Melanoidin malt 159g
Changes in mash
Acid mash 44c for 30 minutes,
Hops,
Hallertauer 45g (3.8 AA%) for around 18.4 IBU’s
Yeast, 2 litre starter of WLP300,
O.G around 1.053, calculate for 70% efficiency
Posted: Tue Nov 13, 2007 5:08 pm
by Barley Water
Looks like you are going for cloves with this one, let us know how it comes out. By the way, at what temperature are you going to do the primary fermentation?
Posted: Tue Nov 13, 2007 6:58 pm
by oblivious
Barley Water wrote:Looks like you are going for cloves with this one, let us know how it comes out. By the way, at what temperature are you going to do the primary fermentation?
I don't have temp control, so we will have to see how it goes
Posted: Tue Nov 13, 2007 11:27 pm
by prolix
Is lager just low bitterness and no flavour or aroma then? Well apart from the largering and yeast I mean, just me brother wants one for his fortieth and I did not want to mess around so was going to use gervin and normal fermentation. Will have to minimash a pale and wheat malt to see how it goes.
Posted: Wed Nov 14, 2007 10:09 am
by delboy
prolix wrote:Is lager just low bitterness and no flavour or aroma then? Well apart from the largering and yeast I mean, just me brother wants one for his fortieth and I did not want to mess around so was going to use gervin and normal fermentation. Will have to minimash a pale and wheat malt to see how it goes.
Avoid too much late additions, ferment it on the cool side, chill it down and carbonate the hell out of it, they'll never notice the difference.